Place lamb chops in a shallow marinating dish. Take roasted garlic cloves and smear on both sides of the lamb chops. Season with thyme, salt and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.

The next day, scrape off the partially solidified oil, leaving only the marinade and the lamb chops in the dish. Pour the red wine over the chops and refrigerate for 3 more hours.

Heat minced garlic and olive oil in a large skillet over medium-high heat. Add chopped onion and saute until tender. Place the lamb chops in the skillet, cover, and cook for 8 to 10 minutes on each side.

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